| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Grains, Vegetables | Italian | Sandwiches, Beef, Italian | 8 | Servings |
INGREDIENTS
| 1 | lb | White bread dough loaf — |
| Frozen | ||
| 1 | lb | Lean ground beef — round |
| 1/2 | c | Mushrooms — chopped |
| 1/2 | c | Onion — finely chopped |
| 1/4 | c | Green bell pepper — |
| Chopped | ||
| 1/2 | c | Evaporated skim milk |
| 3 | tb | Dry bread crumbs — fine |
| 1 1/2 | ts | Dried oregano |
| 1/2 | ts | Crushed red pepper |
| 1 | ts | Fennel seed — crushed |
| 3 | Cloves garlic — minced | |
| 3/4 | c | Tomato sauce |
| 1 | ts | Sugar |
| 1/4 | ts | Salt |
| Vegetable cooking spray |
INSTRUCTIONS
Thaw bread dough. Combine ground round and next 9 ingredients in a large skillet; stir well. Cool over medium heat 10 minutes of until meat is browned, stirring to crumble meat. Add 3/4 cup tomato sauce, sugar, and salt; cook 6 minutes, stirring occasionally. Remove from heat; let mixture cool slightly. Divide dough into 8 equal portions. Working with 1 portion a t a time (cover remaining portions to keep dough from drying out), roll each portion to 1/8-inch thickness. Place on a large baking sheet coated with cooking spray, and pat each portion into a 6-inch circle with floured fingertips. Spoon 1/3 cup meat mixture onto half of each circle; moisten edges of dough with water. Fold dough over filling; press edges together with a fork to seal. Lightly coat with cooking spray. Bake at 375xF for 20 minutes or until golden. Remove from oven, and lightly coat again with cooking spray. Serve warm. Recipe By : Cooking Light, Mar/Apr 1992, p.122 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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